Ingredients:
- Strawberry Compote
- 1½ cups strawberries (chopped)
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- Toast
- 1 loaf white bread (unsliced)
- 2 bananas (sliced)
- 4 large eggs
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- Vegetable oil (for frying)
- 1 cup cinnamon sugar
- Sliced strawberries (for serving)
- Maple syrup (for serving)
Directions
In a small skillet over medium heat, combine strawberries, sugar, lemon juice and vanilla. Bring mixture to a simmer and cook until the strawberries begin to break down and the mixture has thickened slightly, about 5 minutes. Remove from heat and gently mash the compote with the back of a fork (or a potato masher).
Slice bread into 3-4 very thick pieces. Use a knife to create a slit in one side of the toast, then stuff banana slices into the toast. Repeat with remaining bread pieces and bananas.
In a medium bowl, whisk together eggs, milk, sugar, cinnamon and vanilla. Dunk each stuffed sliced into the batter mixture, tossing to coat all sides.
Pour a ¼ inch of vegetable oil into skillet and heat over medium heat. When the oil is hot, add the battered bread and cook until crispy and golden all over, about 2 minutes per side.
Drain toast briefly on a wire rack. Pour cinnamon sugar into a large shallow bowl, then gently shake off excess oil from warm toast and toss in cinnamon sugar.
Garnish with fresh strawberries and serve with strawberry compote and maple syrup.